In the slow cooker: Heat olive oil in a skillet over medium heat. Add onions, carrots, and celery, sautéing until softened (about 5 minutes). Transfer to the slow cooker.

Add the minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper to the slow cooker.

Place the chicken on top of the vegetables in the slow cooker. Pour in the halal chicken broth, ensuring the chicken is submerged.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

Once cooked, remove the chicken, shred it with two forks, and return it to the soup.

Add the frozen peas, stir to combine, and let it cook for an additional 10-15 minutes.

For the Instant Pot: Turn on the sauté function and heat olive oil. Add onions, carrots, and celery, sautéing until softened (about 5 minutes).

Add the minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper, stirring briefly.

Place the chicken on top of the vegetables, then pour in the halal chicken broth.

Seal the lid and cook on high pressure for 10 minutes. Allow for natural release for 10 minutes, then quick release any remaining pressure.

Remove the chicken, shred it, and return to the pot. Add frozen peas and stir to combine. Let it sit for 5 minutes before serving.

Serve hot with egg noodles or rice if desired.